Pasta puttanesca

  • 500g linguine
  • 30g tinned anchovies, drained, oil reserved, chopped
  • 6 garlic cloves, chopped
  • 800g tinned crushed tomatoes with added puree
  • 500g prawns, peeled
  • 150g pitted kalamata olives, halved
  • 35g capers, drained
  • 1/2 tsp dried crushed red chilli
  • 50g chopped fresh parsley leaves, for garnish
  • Salt and freshly ground black pepper
1) In a large pan, cook the pasta in boiling salted water until al dente (tender but still firm to the bite).

2) Meanwhile heat the reserved oil from the tinned anchovies in a large frying pan over a medium-high heat. Add the chopped anchovies and saute until the aroma is released.

3) Add the garlic and saute for 1 minute. Add the tomatoes, puree, prawns, olives, capers and dried crushed red chillies. Simmer over a medium heat until the sauce has slightly thickened stirring occasionally, about 5 minutes.

4) Drain the cooked pasta and add to the frying pan. Toss the pasta in the anchovy sauce mixture to coat well.

5) Season with salt and pepper, to taste, garnish with parsley and serve.

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